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[fyoo-mit] /ˈfyu mɪt/

a stock made by simmering fish, chicken, game, etc., in water, wine, or in both, often boiled down to concentrate the flavor and used as a flavoring.
a strong-flavoured liquor from cooking fish, meat, or game: used to flavour sauces
(often pl) (archaic) the dropping of a deer


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    [fyoo-mi-guh nt] /ˈfyu mɪ gənt/ noun 1. any volatile or volatilizable chemical compound used as a disinfectant or pesticide. /ˈfjuːmɪɡənt/ noun 1. a substance used for fumigating fumigant fu·mi·gant (fyōō’mĭ-gənt) n. A chemical compound used in its gaseous state as a disinfectant.

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    [fyoo-mi-geyt] /ˈfyu mɪˌgeɪt/ verb (used with object), fumigated, fumigating. 1. to expose to smoke or , as in disinfecting or exterminating roaches, ants, etc. /ˈfjuːmɪˌɡeɪt/ verb 1. to treat (something contaminated or infected) with fumes or smoke v. 1520s, back-formation from fumigation. Related: Fumigated; fumigating. fumigate fu·mi·gate (fyōō’mĭ-gāt’) v. fu·mi·gat·ed, fu·mi·gat·ing, fu·mi·gates To subject to […]

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